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sloppy joe potato skillet with melted cheddar in a cast iron pan
Katie

Sloppy Joe Potato Skillet

This Sloppy Joe Potato Skillet brings together crispy air fryer potatoes and a rich homemade sloppy joe sauce loaded with ground beef, tangy tomato, BBQ, and Worcestershire — all topped with melted sharp cheddar and finished under the broiler in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 5 small/medium potatoes peeled, washed, and diced into cubes
  • 2 tablespoons olive oil
  • salt to taste, for seasoning potatoes
  • black pepper to taste, for seasoning potatoes
  • garlic powder to taste, for seasoning potatoes
  • paprika to taste, for seasoning potatoes
For the Sloppy Joe Mixture
  • 1 lb ground beef 80/20 recommended
  • 1 onion chopped
  • 1 tablespoon minced garlic fresh or jarred
  • 1 can (8 oz) tomato sauce
  • ¼ cup ketchup
  • 2 tablespoons BBQ sauce any variety
  • 1 tablespoon yellow mustard
  • 1-2 tablespoons Worcestershire sauce start with 1, add more to taste
  • ½ teaspoon salt for the beef mixture
  • ½ teaspoon black pepper for the beef mixture
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
For the Top
  • 1 cup shredded cheddar cheese sharp cheddar recommended

Equipment

  • Air Fryer
  • Large skillet
  • Mixing bowl

Method
 

Cook the Potatoes
  1. Peel, wash, and dice the potatoes into cubes. Toss with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
  2. Cook in the air fryer at 400°F (200°C) for about 20 minutes, shaking the basket every 7 minutes for even browning. You're looking for golden edges and a firm, slightly crispy outside. Set aside when done.
Make the Sloppy Joe Sauce
  1. While the potatoes cook, brown the ground beef and chopped onion together in a large skillet over medium heat, breaking up the beef as it cooks — about 8 to 10 minutes. Season with salt, pepper, onion powder, and paprika.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the Worcestershire sauce, tomato sauce, ketchup, mustard, and BBQ sauce. Mix well and simmer on low heat until the potatoes are ready. The sauce will thicken and turn slightly glossy — that's what you want. If it looks too thick, add a small splash of water.
Combine and Finish
  1. Add the crispy air fryer potatoes to the skillet and fold gently into the beef mixture — don't smash them.
  2. Scatter the shredded cheddar cheese over the top and place the skillet under the broiler for about 2 minutes, until the cheese is fully melted and just starting to bubble.
  3. Serve hot directly from the skillet.

Notes

No air fryer? Roast the potato cubes on a baking sheet at 425°F for 25–30 minutes, flipping once halfway through. They won't be quite as crispy but still delicious.
Don't crowd the basket. If the potato cubes are piled on top of each other they'll steam instead of crisp. Cook in two batches if needed.
Add potatoes last. Fold them into the skillet right before broiling — the longer they sit in the sauce the softer they get.
Sauce too thick? Add a small splash of water or beef broth and stir. Too thin? Let it simmer uncovered a few more minutes before adding the potatoes.
Leftovers: Reheat in a skillet over medium-low with a splash of water to loosen the sauce, about 5 minutes. Microwave works too — cover so the cheese doesn't dry out. Sauce gets even better the next day.
Make-ahead: The beef mixture can be made a day ahead and refrigerated. Air fry the potatoes fresh when ready to serve and combine right before the broiler step.
Short on time? Swap the homemade sauce for a can of Manwich — skip the tomato sauce, ketchup, mustard, and BBQ sauce and use the can instead.
Want more heat? Add a pinch of cayenne to the beef seasoning or use a spicy BBQ sauce.